Chun Juan Recipe
Chinese · Appetizer · 45 min total
Crispy spring rolls filled with a savory mixture of pork, shrimp, and vegetables, perfect as an appetizer or snack.
30
min prep
min prep
15
min cook
min cook
12
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 12 spring roll wrappers (8-inch square)
- 200g ground pork
- 100g shrimp, peeled and chopped
- 1 cup shredded cabbage
- 1 carrot, julienned
- 2 dried shiitake mushrooms, soaked and thinly sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- In a bowl, combine ground pork, chopped shrimp, cabbage, carrot, mushrooms, green onions, soy sauce, sesame oil, and white pepper. Mix well.
- Place a spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in the center, shaping into a log.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly, brushing the top corner with beaten egg to seal.
- Repeat with remaining wrappers and filling.
- Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry spring rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
- Drain on paper towels. Serve hot with sweet chili sauce or soy dipping sauce.
Tips
- Ensure spring rolls are tightly rolled to prevent oil from seeping in.
- Can be frozen before frying; fry directly from frozen, adding 1-2 minutes cooking time.
- Leftover fried spring rolls can be reheated in an oven at 350°F for 5 minutes.
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